I bought these beautiful italian Chicken Sausages with Fennel at Joesph’s Classic Market ( where I buy all my meats, fish and produce..so fresh and inexpensive) , that I also placed in a separate baking dish, pierced with a knife and baking along with the meatballs. When sausages done cooking slice into 1-2 inch pieces and throw them into the sauce.

I am “semi” baking the meatballs and chicken sausage, so that I can put them in a Slow Cooker or Crock Pot with sauce and cook on low for about 4 hours to incorporate all the flavors….

I also bought these nests of whole wheat linguine, which i will just add to boiling water later to cook the rest of the way..And of course extra Parmesan cheese.

Pre heat oven to 350. In a large baking pan spread the can if hunts tomato sauce on the bottom. Set aside. In a bowl add egg beaters and whisk. On a plate add breadcrumbs and parmesean cheese, mix together. Heat oil in pan medium high, dip chicken in egg beaters, breadcrums and place in pan. Brown each side and place in large baking pan in one layer. Place a slice of cheese on top of each cutlet, tearing cheese in half to cover the cutlet. Bake 25 min in oven till cheese bubbling and browned on top.

In the interim :

Heat sauce in sauce pan stove top on low.

Boil water season water with salt and cook pasta till al dente

Place cutlet(s) on top of pasta and top with sauce. Sprinkle with additional Parmesan cheese. Enjoy!

Add ground beef to bowl, season with salt and pepper. Add Italian seasoning. Form into 4 round burgers. Take each burger and dig a small hole in each side and push in 2 of the mini mozerella balls, and cover back over with the beef. Cook in pan over stove medium-high until desired temperature. Toast buns in toaster oven.( you can cook on grill too, quicker cooking time, but may risk losing all that delicious cheese!)

Serve burgers on top of toasted whole wheat buns with basil leaves, tomato, and onions.